Friday, 13 February 2015

Cauldron's Ultimate Street Food Guide & Vegetarian Yuk Sung


Over the past couple of years, I’ve documented how the street food phenomenon has taken Britain by storm with special events happening countrywide and vendors upping their game and becoming more adventurous in their offerings.  Moving away from the roadside greasy burger and pizza vans, these have now been upgraded to artisan/contemporary meals and incorporate more exotic international  flavours from countries such as Brazil, Vietnam and Nepal.

Although seen as quite a new culinary trend in the UK, albeit gathering rapid momentum, street food has been long established in places such as the far east and south America where it is a way of life. 

Many vendors however, do still tailor their menus around meat-based dishes but championing the flip-side to this, Cauldron are flying the flag for vegetarians with their new Ultimate Street Food Guide available on their website. 


 


The aim is to take a virtual food tour around the globe each month, which will offer an introduction to a featured country, get the taste-buds tingling with a fascinating insight into their food culture and customs with vegetarian recipes for you to replicate using Cauldron products.   The guide will also share secrets from the owners who run the UK’s top street food stalls so you can you get the lowdown on what’s hot in the street food arena from those in the know.

The first stop this month is China in time to mark Chinese New Year.  Recipes such as; red cooked marinated tofu, buddhas stir fry vegetables with marinated tofu and Sichuan-style aubergine with tofu  are featured to whet the appetite and spark ideas how to create your own Chinese New Year banquet at home with more ideas from fellow Cauldron fans featured on the Cauldron Facebook page.

The team at Cauldron have scoured the country to find the best street food markets, stalls and trucks and their Facebook page  lists their favourite ones so far and any further suggestions are more than welcome!


Supporting the Ultimate Street Food Guide on the website is a free downloadable pdf book packed with delicious recipe ideas, inspired by street food culture with lots of innovative ways of how you can use Cauldron products to create vegetarian street food feasts in the comfort of your own home.  It is definitely worth having to hand when you need some inspiration in the kitchen.

Thinking up my own ideas to add to the list, I re-vamped my Vegetarian Yuk Sung recipe to contain Cauldron’s Marinated Tofu which worked beautifully, with the option of spicing it up if you fancy adding some heat to your portion.  A winner even amongst those that are meat-eaters, with my carnivourous husband going up for second helpings and enjoying Cauldron’s tofu as a change from meat for him.  The recipe is outlined below and I hope you will enjoy making it for yourself.

Cauldron’s Ultimate Street Food Guide offers a one-stop destination for instant vegetarian inspiration for those that want to add an international flavour to meal times.  More food focuses are planned for the coming months, so make sure you pop by the website to see what’s on offer or sign up to Cauldron’s Facebook page to receive instant alerts to see what is making a stir on the Ultimate Street Food Guide!

Bon appetite!

 

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 Vegetarian Yuk Sung

Yuk Sung Prior to Wrapping
 
Yuk Sung Parcel Wrapped


Serves 2-3 as a main course

 
 

 
 
 

 

 
1 head of Iceberg Lettuce
160g Cauldron Marinated Tofu Pieces
220g tin Water Chestnuts
1 nest of Vermacelli
Half a Red Onion (diced)
Half a Red Pepper (diced)
Half a Carrot (thinly diced)
1 Celery stick (thinly sliced)

4 Mushrooms (sliced and diced)
2 Garlic Cloves (chopped)
2cm of Ginger (thinly diced)
1 tbsp. Soy Sauce

1 tsp Ground Ginger
1 red chilli (chopped) (Optional)
Salt & Pepper
Vegetable oil




Yuk Sung Ingredients
 


Yuk Sung Mixture when Cooked

  • Separate the leaves of the iceberg lettuce, wash and dry gently.  Set to one side.
  • Heat the vegetable oil in a saucepan.
  • Fry the garlic and ginger together.
  • Add the red onion.
  • Crumble the vermicelli nest into small pieces into the saucepan.
  • Gently mix together.
  • Add the Cauldron Marinated Tofu pieces and coat in the oily mixture.
  • Add the carrot, red pepper, mushrooms, celery and water chestnuts.
  • Add the soy sauce, ground ginger and chilli if using.
  • Add a grinding of salt & pepper and mix thoroughly.
  • Heat and mix regularly for at least 5-10 minutes until all the ingredients have cooked through.
  • Taste a sample and amend the seasoning if required.
  • Place the iceberg lettuce leaves on plates and when the yuk sung is ready, place a good spoonful of mixture in each lettuce leaf.
  • Wrap the leaf around the mixture and enjoy!

 

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Disclosure:
I was re-imbursed by Cauldron Foods to cover my expenses to create the recipe.  This post was written honestly without bias and I was not required to produce a positive review of the guide featured.  For further details of my PR policy, please see the Press, PR & Food Writing page of this website.  

 

 

 

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